Be honest! Have you ever had really good Irish Soda Bread? I have not. But these muffins are great. Plus you can make them ahead and freeze. Perfect with your Irish Stew.
Irish Soda Muffins with White Cheddar and Rosemary
about 12 muffins
3 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 cup (1/2 stick) well-chilled but, cut in pieces
6 ounces coarsely grated white cheddar cheese
1/4 cup fresh rosemary,snipped finely with kitchen shears
2 cups buttermilk
1 egg, beaten to blend
Preheat oven to 350 degrees F. Generously grease two 12-cup muffin tins. Sift together flours, baking soda, salt and baking soda in large bowl. Cut in butter until mixture resembles coarse meal. Stir in cheese and rosemary. Mix buttermilk and egg and add to dry ingredients, stirring just until blended (batter will be thick). Spoon batter into prepared muffin tins. Bake until golden brown, about 20 minutes. Serve Warm.
To Freeze, cool thoroughly. Wrap tightly in aluminum foil and place in freezer baggies. To serve, bring to room temperature. Warm in oven for about 15 minutes at 300 degrees F. just before serving.